1 1/2 kg Bonlé Double Cream Strawberry Yoghurt 200g digestive biscuits 100g melted Bonlé Salted Butter 10g gelatine dissolved in 50ml cold water 1 tin condensed milk 250ml Bonlé Fresh Cream   Crush the biscuits and add the melted butter. Press into a pan (23cm diameter) and place in the fridge. Dissolve the gelatine in…

INGREDIENTS 1 cup sugar (200g) 5 Tablespoons all-purpose flour 1 cup Bonlé Full Cream Milk (250ml) 1 cup Bonlé Salted Butter (225g) room temperature 1 teaspoon vanilla INSTRUCTIONS 1. Combine sugar and flour in a medium saucepan and whisk until well combined. While whisking, pour in the milk and whisk until mixture is well combined….

INGREDIENTS 250g Bonlé Salted Butter (room temperature) 250g Bonlé Double Cream Plain Yoghurt, strained (strain 750g yoghurt 1 day earlier) 155g milk powder 300g icing sugar INSTRUCTIONS 1. Cream butter and strained yoghurt together, using the paddle attachment on a stand mixer (alternatively, use a hand mixer). Start mixing on low speed, then increase to…

INGREDIENTS 1 Tablespoon vanilla (15ml) 450g icing sugar 1 cup Bonlé Salted Butter (225g) room temperature 3 Tablespoons Bonlé Fresh Cream (45ml) INSTRUCTIONS 1. Whip the butter for about a minute using the paddle attachment on a stand mixer (alternatively, use a hand mixer). 2. Sift the icing sugar and add to the butter in…

1kg Bonlé Double Cream Plain Yoghurt 500g 1L Igula Amasi, strained (strain 1 day earlier) 250ml Bonlé Fresh Cream 250g sugar 125g berries (strawberries should be cut) Strain the 1L Igula maas overnight to make cream cheese. Mix the Bonlé yoghurt, cream cheese and sugar with a whisk until smooth. Beat the cream and fold…

Crust 125g Bonlé Salted Butter 1 1/2 cups flour 1/4 cup sugar 1 egg 1 tsp baking powder salt Preheat the oven to 180 C. Rub butter into the flour. Mix sugar & egg together. Add baking powder and salt to the flour mixture. Mix all ingredients together, to form a dough. Press dough into…

Traditional Uphutu Recipe 600ml boiled water 3 1/2 cups maize meal 1/2 tsp salt Pour the boiled water into a large pot. Add the salt. Put the maize meal into the pot and mix it into the water using the back of a wooden spoon or a fork. Let the phutu cook on low heat…

1 x 175g Bonlé yoghurt, flavour of your choice (keep the tub to measure the rest of the ingredients) 1 x 175ml oil 2 x 175ml sugar 3 x 175ml self-raising flour 4 eggs Pre-heat oven to 180°C. Grease a 20cm Bundt cake tin. Mix all the ingredients together in a mixing bowl. Pour the…

2 x 250ml Bonlé Fresh Cream 1 x 1kg Bonlé Plain Double Cream Yoghurt 2 Bananas sliced 1 Packet chocolate biscuits, crushed coarsely Whip the cream Layer the ingredients, starting with yoghurt, then crushed chocolate biscuits and banana slices, then whipped cream. Repeat the pattern, ending with chocolate biscuits and banana slices on top. Best…

1 1/2 kg Bonlé Double Cream Plain Yoghurt (strain overnight) 200g digestive biscuits 100g melted Bonlé Salted Butter 2 packets jelly (berry/cherry flavoured) 250ml hot water 1 tin condensed milk 250ml Bonlé Fresh Cream   Crush the biscuits and add the melted butter. Press into a pan (23cm diameter) and place in the fridge. Mix…